Fresh cabbage cabbage soup

1 serving


cut peeled and washed carrots, celery and parsley into straws, onions in half rings. put in a pan with preheated butter and sauté for 15 minutes, then add tomato paste or fresh tomatoes and sauté for another 5 minutes, pour the flour into a dry pan, sauté until light yellow. when cool, add hot water, stir thoroughly and strain through a sieve. peel the potatoes, cut into wedges. put a pot of water on the fire. when the water boils, pour in the chopped cabbage noodles and cook for 2 minutes, and after adding the passaged root vegetables and prepared potatoes - another 15 minutes. Season the cabbage soup to taste with salt, diluted passaged flour, citric acid and cook for another 10-15 minutes. When serving, fill the cabbage soup and sprinkle with greens of finely chopped dill or parsley.